5 Delicious Ways To Use Kimchi

Kimchi, the beloved Korean staple, is not only a flavorful and spicy side dish but also a versatile ingredient that can elevate your low-carb and gluten-free dishes. Packed with probiotics, vitamins, and a unique umami flavor, kimchi can add a delightful twist to your meals. In this blog, we'll explore five delicious ways to incorporate kimchi into your diet while keeping it low-carb and gluten-free.

1. Kimchi Cauliflower Fried Rice

Replace traditional rice with cauliflower rice for a low-carb and gluten-free twist on classic fried rice. Here's how to make Kimchi Cauliflower Fried Rice:

Ingredients:

• 2 cups cauliflower rice
• 1 cup kimchi, chopped
• 1/2 cup cooked and chopped chicken, tofu, or shrimp (optional)
• 1/2 cup diced vegetables (bell peppers, carrots, and peas)
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon sesame oil
• 1 green onion, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat sesame oil over medium-high heat. Add minced garlic and sauté for 30 seconds.
2. Add cauliflower rice and cook for 5-7 minutes, or until it starts to brown slightly.
3. Stir in kimchi, diced vegetables, and your choice of protein (if using). Cook for an additional 3-4 minutes.
4. Pour gluten-free soy sauce or tamari over the mixture and stir well. Cook for another 2-3 minutes, ensuring all ingredients are heated through.
5. Season with salt and pepper, garnish with chopped green onions and sesame seeds, and serve hot.

2. Kimchi Avocado Salad

Combine creamy avocado with the zingy flavors of kimchi in this refreshing salad. Here's how to make Kimchi Avocado Salad:

Ingredients:

• 2 ripe avocados, diced
• 1 cup kimchi, chopped
• 1/4 cup fresh cilantro leaves
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: sesame seeds, sliced almonds

Instructions:

1. In a large bowl, combine diced avocados and chopped kimchi.
2. Add fresh cilantro leaves for a burst of freshness.
3. Drizzle lime juice and olive oil over the salad. Season with salt and pepper.
4. Gently toss all the ingredients together until well combined.
5. Garnish with sesame seeds or sliced almonds for added texture and flavor.

3. Kimchi Stuffed Bell Peppers

Turn ordinary bell peppers into a delightful low-carb and gluten-free dish by stuffing them with a flavorful mixture of kimchi and ground meat or tofu. Here's how to make Kimchi Stuffed Bell Peppers:

Ingredients:

• 4 large bell peppers, any color
• 1 cup kimchi, chopped
• 1/2 pound ground beef, turkey, or tofu
• 1/2 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds, and blanch them in boiling water for 3-4 minutes. Drain and set aside.
3. In a skillet over medium heat, cook the ground meat or tofu until browned. Drain any excess fat or liquid.
4. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes.
5. Stir in the cauliflower rice, chopped kimchi, and diced tomatoes. Cook for an additional 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper.
6. Carefully stuff the bell peppers with the kimchi mixture and place them in a baking dish.
7. Cover the dish with aluminum foil and bake for 25-30 minutes or until the bell peppers are tender.
8. Garnish with chopped fresh parsley or cilantro before serving.

4. Kimchi and Egg Breakfast Scramble

Kickstart your day with a protein-packed breakfast scramble featuring the bold flavors of kimchi. Here's how to make Kimchi and Egg Breakfast Scramble:

Ingredients:

• 4 large eggs
• 1/2 cup kimchi, chopped
• 1/4 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions:

1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat. Add the diced onion and red bell pepper and sauté for 2-3 minutes until they begin to soften.
3. Stir in the chopped kimchi and chopped spinach. Cook for an additional 2-3 minutes.
4. Pour the beaten eggs over the vegetable and kimchi mixture. Cook, stirring gently, until the eggs are fully scrambled and cooked to your liking.
5. Garnish with chopped chives, if desired, and serve hot.

5. Kimchi Lettuce Wraps

Create a low-carb and gluten-free wrap using fresh lettuce leaves filled with a tasty kimchi and protein filling. Here's how to make Kimchi Lettuce Wraps:

Ingredients:

• Large lettuce leaves (such as iceberg or Romaine)
• 1 cup kimchi, chopped
• 1/2 pound cooked and sliced chicken, beef, or tofu
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 2 tablespoons gluten-free hoisin sauce or peanut sauce (check labels for gluten)
• Optional toppings: chopped peanuts, fresh cilantro, lime wedges

Instructions:

1. Wash and dry the lettuce leaves, then arrange them on a plate.
2. Place a spoonful of chopped kimchi on each lettuce leaf.
3. Add sliced protein of your choice (chicken, beef, or tofu) on top of the kimchi.
4. Sprinkle shredded carrots and sliced cucumber over the protein.
5. Drizzle gluten-free hoisin sauce or peanut sauce over the filling.
6. Optional: Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice for extra flavor.

Enjoy these creative and delicious ways to use kimchi in your low-carb and gluten-free recipes. Whether you're a fan of spicy flavors or simply looking to add more probiotics to your diet, kimchi can be a versatile and healthy addition to your culinary repertoire.